I had a vague idea of what I wanted to make for dinner, and a quick hunt on the Internet provided this template: http://www.anediblemosaic.com/?p=18468 Serves 4 Ingredients Dressing: 2 tablespoons white wine vinegar 2 tablespoon extra-virgin olive oil 1 teaspoon honey 1 teaspoon mustard 1/4 teaspoon salt 1/8 teaspoon black pepper Salad: 1 squash, peeled, de-seeded, and cubed into 1/2-inch pieces 2 tablespoons olive oil 1/2 teaspoon salt 1/8 teaspoon black pepper 100g whole wheat giant couscous 1 small red onion, diced 1 can chickpeas, rinsed and drained A few handfuls of salad leaves Directions
The salad ingredients will keep in the fridge for a few days, but keep the leaves, cooked ingredients, and dressing separate until you're ready to eat. This recipe tastes even better made with vegetables from Community Harvest Whetstone :) |
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